Anhydrous Milk Fat White is a natural milk fat with a white color and neutral taste and smell. This product is most commonly used in food products that require an intensive white color (such as whipped cream, white cheese, and white chocolate), as well a...展开
Anhydrous Milk Fat White is a natural milk fat with a white color and neutral taste and smell. This product is most commonly used in food products that require an intensive white color (such as whipped cream, white cheese, and white chocolate), as well as flavor-sensitive products where a buttery taste is not desired (such as flavored confectionery fillings and laminated cheddar cheese sticks). 收起

Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C ...展开
Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C is most commonly used in cake, dough, and short bread applications. 收起

Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cr...展开
Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Croissant 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. 收起

Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most common...展开
Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most commonly used in cake and soft and piped dough applications. 收起

Concentrated Butter Millefeuille 38°C is a butter with an extremely firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated ...展开
Concentrated Butter Millefeuille 38°C is a butter with an extremely firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Millefeuille 38°C is most commonly used in puff pastry applications. 收起

Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment ...展开
Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Extra Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment...展开
Extra Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferm...展开
Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help fer...展开
Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose ...展开
Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...展开
Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lact...展开
Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...展开
Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting ...展开
Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...展开
Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, result...展开
Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...展开
Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Pure Butter Ghee is a natural, salt-free, lactose-free alternative to hydrogenated cooking oils. This product has a longer shelf life compared to traditional butter. Pure Butter Ghee is most commonly used in sweets, pastries, frying, cooking, and baking...展开
Pure Butter Ghee is a natural, salt-free, lactose-free alternative to hydrogenated cooking oils. This product has a longer shelf life compared to traditional butter. Pure Butter Ghee is most commonly used in sweets, pastries, frying, cooking, and baking applications. 收起

Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff ...展开
Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. 收起

Pâtisse Millefeuille Butter 38°C is a butter with an extremely firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Millefeuille Butter 38°C is most commonly used in puff pa...展开
Pâtisse Millefeuille Butter 38°C is a butter with an extremely firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Millefeuille Butter 38°C is most commonly used in puff pastry applications. 收起

Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, an...展开
Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, and Viennoiserie applications. 收起

Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...展开
Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactos...展开
Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...展开
Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the la...展开
Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...展开
Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resultin...展开
Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...展开
Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resu...展开
Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk suga...展开
Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sug...展开
Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk ...展开
Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk...展开
Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milde...展开
Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a mild...展开
Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a m...展开
Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起

Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a ...展开
Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起